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Old 08-25-2019, 12:26 PM   #1
White Falcon
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Default Smoking today?

I have on some BB ribs, 3-2-1.
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Old 08-25-2019, 12:40 PM   #2
Cantcatch5
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3 hours in the car, 2 on the asphalt in the driveway and 1 on the kitchen counter to cool off enough to eat? It’s too hot to smoke lol!
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Old 08-25-2019, 12:43 PM   #3
muddyfuzzy
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Quote:
Originally Posted by White Falcon View Post
I have on some BB ribs, 3-2-1.


Doing the same, getting ready to pull and wrap. Love my 700-Bull!


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Old 08-25-2019, 12:44 PM   #4
curtintex
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I put a Boston Butt on at 5:30am. Using Jason Smart's recipe is about as fool-proof as you can get for PERFECT pulled pork sandwiches.
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Old 08-25-2019, 12:48 PM   #5
bearintex
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Bag of chicken hips and some sausage links for the week’s lunches.
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Old 08-25-2019, 01:02 PM   #6
deerwatcher51
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Pics or it didn’t happen.
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Old 08-25-2019, 01:13 PM   #7
curtintex
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Quote:
Originally Posted by curtintex View Post
I put a Boston Butt on at 5:30am. Using Jason Smart's recipe is about as fool-proof as you can get for PERFECT pulled pork sandwiches.


Quote:
Originally Posted by deerwatcher51 View Post
Pics or it didnít happen.







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Old 08-25-2019, 01:20 PM   #8
mjhaverkamp
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ST Louis style ribs on the Yoder.
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Old 08-25-2019, 01:53 PM   #9
huntindude
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Brisket yesterday and doing a pork loin for my in-laws this evening


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Old 08-25-2019, 01:55 PM   #10
ctom87
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Romeo y Julieta.


...oh.
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Old 08-25-2019, 02:25 PM   #11
White Falcon
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The last bunch.
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Old 08-25-2019, 03:16 PM   #12
Uncle Saggy
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Quote:
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The last bunch.


Wow
That looks good


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Old 08-25-2019, 03:23 PM   #13
White Falcon
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Will post this batch after I eat.
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Old 08-25-2019, 03:37 PM   #14
Strummer
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Iím not smoking anything. I do have 16 lbs of hatch green in the pressure canner . They are done canning just cooling down so I can open it up .
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Old 08-25-2019, 03:54 PM   #15
JDALEX
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Beef ribs, smoked mac n cheese and smoked baked beans.
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Old 08-25-2019, 03:55 PM   #16
TexanDuke
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Quote:
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Iím not smoking anything. I do have 16 lbs of hatch green in the pressure canner . They are done canning just cooling down so I can open it up .


Where do you get your hatch Chileís from?


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Old 08-25-2019, 04:02 PM   #17
Strummer
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HEB in Victoria roasts them every Sunday when in season . They told me today they will roast them the next two Sundayís . So next Sunday I might get another 10 or 20 lbs to make chili sauce.
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Old 08-25-2019, 04:02 PM   #18
muddyfuzzy
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RECTEC no joke!


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Old 08-25-2019, 04:12 PM   #19
kry226
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Did two racks on my 700 Bull just yesterday.
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Old 08-25-2019, 04:18 PM   #20
Dusty Britches
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I'm doing pork ribs today. I'll be pulling them soon towrap.
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Old 08-25-2019, 06:05 PM   #21
White Falcon
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Too much sauce for me, wife likes. Were fall apart and moist.
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Old 08-25-2019, 06:27 PM   #22
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Quote:
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RECTEC no joke!


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Man, those jewels look perfect!
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Old 08-25-2019, 06:29 PM   #23
Heath
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Not smoking, but grilling

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Old 08-25-2019, 06:43 PM   #24
carneyman87
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Looks great!
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Old 08-25-2019, 06:54 PM   #25
Jcjohnson
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Fine lookin grub men!
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